Dill Pickle Relish

8 lbs pickling cucumbers
1/2 cup pickling or canning salt
2 tsp turmeric
4 cups water
2 1/2 cups finely chopped onions
1/3 cup granulated sugar
2 tbsp dill seeds
4 cups white wine vinegar

1. In a food processor fitted with a metal blade or a food grinder, working in batches, finely chop cucumbers, transferring batches to a glass or stainless steel bowl a they are completed. Sprinkle with pickling salt and turmeric. Add water, cover and let stand in a cool place (70 to 75 degrees/21 to 23 degrees Celsius) for 2 hours. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again. Using your hands, squeeze out excess liquid.
2. Meanwhile, prepare canner, jars and lids.
3. In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetable are heated through, about 10 minutes.
4. Ladle hot relish into hot jars, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.